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pumpkin-pecan cake

(1 rating)
yfcsc avatar
Recipe by
Marian Arbour
@yfcsc
Newcastle, ON

tHIS is a great cake to serve at Thanksgiving in keeping with pumpkins..but is a great cake for birthdays as well.

(1 rating)
yield 12 to 14
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For pumpkin-pecan cake

  • 2 c
    crushed vanilla wafers
  • 1 c
    chopped pecans
  • 3/4 c
    butter, softened
  • cake
  • 1 box
    [81-1/4] ounce spice cake mix
  • 1 can
    [16 ounce} solid-pack pumpkin
  • 1/4 c
    butter softened
  • 4
    eggs
  • filling/topping
  • 1
    4 ounce package cream cheese
  • 3 c
    confectioners' sugar
  • 2 tsp
    vanilla extract
  • 1/2 c
    caramel ice cream topping

How To Make pumpkin-pecan cake

  • 1
    In mixing bowl on medium speed beat the wafers pecans and butter until crumbly...press into three greased and floured, nine inch round cake pans..In another bowl beat cake mix, pumpkin, butter and eggs for about 3 to 4 minutes.
  • 2
    Spread over crust in each pan and bake in 350F oven for 30 minutes or until pick inserted in center of cake comes out clean. cool in pan for 10 minutes and remove from pan and cool on wire rack.
  • 3
    For filling combine butter and cream cheese in bowl add sugar and vanilla and beat until light and fluffy about 3 to 4 minutes.
  • 4
    Thinly spread between layers {crumb side down} and on top and sides of cake, Spread caramel topping over top of cake and let some drip down sides of cake...store cake in refrigerator. yummo
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